Homemade Pigs in a Blanket

Steps

1. 1

   Preheat your oven to 375°F (190 °C) (190°C (375 °F)). Line a large baking sheet with parchment paper to prevent sticking.

2. 2

   Remove the cocktail sausages from their packaging and pat them thoroughly dry using paper towels. Ensuring the sausages are dry helps the dough stay crispy.

3. 3

   Unroll the refrigerated crescent roll dough on a clean cutting surface. Separate the dough into triangles along the perforated seams.

4. 4

   If using mustard, brush each dough triangle thinly with Dijon or spicy brown mustard for extra flavor.

5. 5

   Use a pizza cutter or sharp knife to cut each large triangle lengthwise into 3 thin triangles, creating 24 small triangles in total.

6. 6

   Place one cocktail sausage at the wider end of a dough triangle and roll it tightly toward the pointy end. The dough should overlap in the middle, leaving the ends of the sausage exposed.

7. 7

   Place the rolled sausage on the prepared baking sheet, seam-side down. Repeat with the remaining sausages and dough triangles.

8. 8

   In a small bowl, whisk together the large egg and 1 teaspoon of water to create an egg wash.

9. 9

   Lightly brush the tops of the dough with the egg wash. If desired, sprinkle with coarse salt, sesame seeds, poppy seeds, or everything bagel seasoning.

10. 10

    Bake on the middle rack of the oven for 12-15 minutes, or until the dough is puffed up and golden brown.

    Start 12-minute timer
11. 11

    While the pigs in a blanket are baking, melt the garlic butter (or regular butter) in the microwave or a small saucepan.

12. 12

    Immediately after removing from the oven, brush the tops lightly with the melted butter. If you used seed toppings, dab the butter on gently to avoid knocking them off.

13. 13

    Serve warm with your favorite dipping sauces.